Sauvignon Venezia Giulia IGT

Grown in the perfectly manicured vineyards of Gradisca d’Isonzo alongside the Isonzo river and, in gravelly soil, rich in minerals caressed by marine breezes and cooler Bora winds. After harvest, the grapes are cryomacerated for twenty-four to thirty-six hours, to enhance varietal characteristics, then the grapes are soft pressed; the must is cold-decanted and fermented in stainless steel tanks before bottling in late April. A classic Sauvignon featuring a nose of peach and bell pepper.


Wine exported to

Canada, USA, Japan, Australia, Austria

Most recent awards

  • 2017 | James Suckling92
  • 2011 | Wine Spectator88
Grape Varieties:

100% Sauvignon

Fermentation container:

Stainless steel

Length of alcoholic fermentation:

Approx. 15 days

Type of yeast:

Selected yeast

Fermentation temperature:

17 °C (62.6 °F)

Length of maceration:

24-36 hours cold maceration

Malolactic fermentation:

No

Aging containers:

Stainless steel

Bottling period:

April

Aging before bottling:

9 months

Closure:

Cork

Organic:

No

Vineyard location:

Gradisca d'Isonzo

Soil composition:

Calcareous, gravelly soil, rich in minerals and micro-elements.

Vine training:

Guyot

Altitude:

25-30 (80-100 feet) above sea level

Vine density:

1,820 vines per acre

Yield:

3.24 tons per acre

Exposure:

northeastern

Age of vines:

10-15 years old

Time of harvest:

April

Total yearly production (in bottles):

15,000

Tasting notes:

Light straw yellow with greenish highlights. A charming and elegant nose with typical notes of bell pepper, peach and sage. Full, fresh and very appealing on the palate, with complex varietal flavors.

Serving temperature:

Best served at 10-12 °C (50-53.6 °F).

Food pairings:

Flavorful first courses such as risotto with asparagus and aromatic herbs; excellent with spicy Asian cuisine.

Aging potential:

Up to 6 years

Alcohol:

Alcohol cont.: 12.5% by vol.

Winemaker:

Giovanni Bortoluzzi